Name: Crispy Pumpkin & Pear Flatbread with Brie, Cranberries, Walnuts & Maple Honey
Prep time: 15 min
Cook time: PT-497768H25M28S
Total time: PT-497768H25M28S
Cuisine: American
Ingredients: 2 cups pumpkin or butternut squash, peeled and thinly sliced (240 g); 1 tbsp olive oil (15 ml); ½ tsp garlic powder (1.5 g); ½ tsp dried thyme (0.5 g); ¼ tsp smoked paprika (0.5 g); ¼ tsp kosher salt (1.5 g); ¼ tsp black pepper (0.5 g); 2 large flatbreads or naan breads (200 g); 6 oz Brie cheese, thinly sliced (170 g); 1 ripe pear, thinly sliced (180 g); ½ cup dried cranberries (75 g); ½ cup walnuts, roughly chopped (55 g); 1 tbsp fresh thyme leaves (3 g); 2 tbsp honey (42 g); 1 tbsp maple syrup (20 g); 1 tsp balsamic vinegar (5 ml); 1 tbsp fresh thyme leaves (3 g); 1 tbsp chopped walnuts (8 g); 1 tbsp dried cranberries (10 g)

Jump to Recipe·Print Recipe

Crispy Pumpkin & Pear Flatbread with Brie, Cranberries, Walnuts & Maple Honey is a delicious combination of sweet, savoury, creamy, and crisp textures. Thinly sliced pumpkin is roasted until lightly caramelised, then layered over crisp flatbread with creamy Brie, fresh pear, dried cranberries, crunchy walnuts, and fragrant thyme.

A simple maple honey drizzle with a touch of balsamic vinegar brings everything together with a sweet and slightly tangy finish. It is an easy recipe for autumn lunches, cosy dinners, appetisers, or casual entertaining when you want something that feels special without being complicated.

Ingredients

For the Pumpkin:

2 cups pumpkin or butternut squash, peeled and thinly sliced (240 g)
1 tbsp olive oil (15 ml)
½ tsp garlic powder (1.5 g)
½ tsp dried thyme (0.5 g)
¼ tsp smoked paprika (0.5 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)

For the Flatbread:

2 large flatbreads or naan breads (200 g)
6 oz Brie cheese, thinly sliced (170 g)
1 ripe pear, thinly sliced (180 g)
½ cup dried cranberries (75 g)
½ cup walnuts, roughly chopped (55 g)
1 tbsp fresh thyme leaves (3 g)

For the Maple Honey Drizzle:

2 tbsp honey (42 g)
1 tbsp maple syrup (20 g)
1 tsp balsamic vinegar (5 ml)

For Garnish (optional):

1 tbsp fresh thyme leaves (3 g)
1 tbsp chopped walnuts (8 g)
1 tbsp dried cranberries (10 g)

How to Make It

1. Roast the Pumpkin

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the thinly sliced pumpkin with olive oil, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.

Arrange the pumpkin slices in a single layer on the prepared baking sheet. Roast for 12–15 minutes, turning if needed, until the pumpkin is tender and lightly caramelised. Remove from the oven and set aside.

2. Assemble the Flatbreads

Place the flatbreads on a clean baking sheet. Arrange the roasted pumpkin evenly over each flatbread, keeping the toppings distributed across the surface.

Add the sliced Brie, leaving a little space around the edges so the flatbread can become crisp during baking. Arrange the pear slices over the Brie, then scatter the dried cranberries, chopped walnuts, and fresh thyme over the top.

3. Bake Until Crisp and Golden

Bake the assembled flatbreads for 10–14 minutes, until the edges are golden and crisp and the Brie is melted and bubbling. Keep an eye on the edges towards the end of baking so they do not become overly dark.

4. Make the Maple Honey Drizzle

While the flatbreads are baking, combine the honey, maple syrup, and balsamic vinegar in a small bowl. Stir until smooth and well combined.

5. Finish the Flatbreads

Remove the flatbreads from the oven and let them cool for 2–3 minutes. This allows the melted Brie to settle slightly while the flatbread remains warm and crisp.

Drizzle the maple honey mixture over the warm flatbreads. Garnish with fresh thyme, extra chopped walnuts, and dried cranberries if desired.

6. Slice and Serve

Slice the flatbreads into pieces and serve warm while the edges are crisp, the Brie is creamy, and the roasted pumpkin and pear are still warm.

Why This Recipe Works

This flatbread brings together several contrasting flavours and textures in one easy recipe. The roasted pumpkin adds a naturally sweet, tender layer, while ripe pear provides freshness and a delicate fruity flavour. Creamy Brie melts over the toppings, creating a rich base that works beautifully with the tart dried cranberries and crunchy walnuts.

The maple honey drizzle adds another layer of sweetness, while balsamic vinegar provides a little acidity to balance the richer ingredients. Roasting the pumpkin before assembling the flatbread also helps develop its flavour while keeping the finished flatbread crisp rather than overloaded with moisture.

Tips for the Best Pumpkin & Pear Flatbread

Slice the pumpkin thinly: Thin slices roast more quickly and develop lightly caramelised edges before the flatbread goes into the oven.
Keep the edges clear: Leaving a small border around the flatbread helps the edges become crisp and golden.
Use a ripe but firm pear: A pear that is ripe enough to be sweet but still firm will hold its shape better during baking.
Do not overload the flatbread: Evenly distributing the toppings helps the flatbread bake properly and keeps the base crisp.
Add the drizzle after baking: Drizzling the maple honey mixture over the warm flatbread keeps its sweet flavour fresh and prevents the base from becoming unnecessarily soft.

Serving Suggestions

Serve this flatbread warm as an appetiser, light lunch, or cosy dinner alongside a simple green salad. The combination of roasted pumpkin, pear, Brie, cranberries, and walnuts also makes it a lovely option for autumn gatherings and casual entertaining.

For serving, slice the flatbread into smaller pieces for sharing or larger portions for a light meal. Finish with extra thyme, walnuts, cranberries, and a little more maple honey drizzle if desired.

Crispy Pumpkin & Pear Flatbread with Brie, Cranberries, Walnuts & Maple Honey

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash works very well in this recipe and can be used in the same quantity. Slice it thinly so it becomes tender and lightly caramelised during roasting.

What type of pear works best?

Use a ripe but firm pear that can be thinly sliced without becoming too soft. A sweet pear pairs especially well with the creamy Brie and tart cranberries.

Can I prepare the pumpkin ahead of time?

Yes. The pumpkin can be roasted ahead of assembling the flatbread. Let it cool and keep it refrigerated until you are ready to assemble and bake the flatbread.

Can I use another cheese instead of Brie?

Brie gives the flatbread its creamy texture and mild flavour, but another soft melting cheese can be used if needed. Choose a cheese that melts smoothly and complements the sweet pumpkin and pear.

How can I keep the flatbread crisp?

Avoid adding too many wet toppings and leave a small border around the edges. Baking the flatbread until the edges are golden and crisp also helps maintain its texture. Add the maple honey drizzle after baking.

Can I make the flatbread ahead of time?

For the best texture, assemble and bake the flatbread shortly before serving. The pumpkin can be roasted ahead and the drizzle can be mixed in advance to make final assembly quicker.

Nutrition & Timing

Details	Amount
Servings	4
Prep Time	15 minutes
Cook Time	25–29 minutes
Total Time	40–44 minutes
Calories	465
Protein	13 g
Carbohydrates	55 g
Fat	23 g
Fiber	5 g
Sugar	25 g
Sodium	620 mg

Final Thoughts

This Crispy Pumpkin & Pear Flatbread is an easy way to turn simple seasonal ingredients into something colourful and satisfying. The combination of creamy Brie, roasted pumpkin, juicy pear, tart cranberries, crunchy walnuts, and fresh thyme creates plenty of flavour in every bite.

Finished with a simple maple honey and balsamic drizzle, it is best served warm when the flatbread is crisp and the Brie is still creamy. Whether served as a shared appetiser or a light meal, it makes a delicious addition to an autumn-inspired menu.